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 Post subject: Buying a knife and stones
PostPosted: Tue Oct 16, 2012 8:13 pm 
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Hi Mark,

I just spoke to you about the Hiromoto, Masamoto, and Sugimoto knives and the Shapton glass sharpening stones. I have decided to get the Hiromoto gyuto 240, the kikuichi tkc 120mm petty, and the shapton 2 piece starter set. I was wondering what other sharpening accessories you would recommend to have starting out? Like oil, stone holders, etc. Also, are there any other 240mm knives you think I should consider under $200.00? I am right handed and will be using it in a professional kitchen six days a week. Thank you very much for your help.

Sincerely,

Trey



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 Post subject: Re: Buying a knife and stones
PostPosted: Tue Oct 16, 2012 8:15 pm 
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Hi Trey,

In addition to the Hiromoto and the TKC petty and the 2 Shapton glass stones I would pick up a 123 stone holder.

http://www.chefknivestogo.com/nastho.html

The 2 knives you picked are good and the stones are easy to learn with. I think for now that is all I would suggest.



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 Post subject: Re: Buying a knife and stones
PostPosted: Tue Oct 16, 2012 8:17 pm 

Joined: Wed May 23, 2012 4:20 pm
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I would defiantly recommend the idahone ceramic hone. How are you planning on storing/transporting your knives?


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 Post subject: Re: Buying a knife and stones
PostPosted: Tue Oct 16, 2012 8:37 pm 

Joined: Tue Oct 16, 2012 8:26 pm
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Thanks Brekk, I was looking at getting the wusthof 5 pc kit since i will just have 2 knives for now. is there anything else you would recommend?


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 Post subject: Re: Buying a knife and stones
PostPosted: Tue Oct 16, 2012 8:50 pm 
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Although I don't feel you need any of the following, they are all nice to have:

Felt block or pad for deburring
DMT plate for flattening purposes...I'd recommend the DMT XXC. You can flatten by other means, but these are nice.
You gotta get a Richmond Plating Spoon....too cheap not to have IMHO.



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 Post subject: Re: Buying a knife and stones
PostPosted: Tue Oct 16, 2012 9:41 pm 

Joined: Tue Oct 16, 2012 8:26 pm
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Thanks Adam. How often do you need to flatten a stone? after every use? this will help me if i am going to invest in the dmt xxc. would you also recommend a sharpening steal? How often should i use the stones on my knife vs. using a sharpening steal? i will be using my knife six days a week. thanks guys for putting up with my amateur question! this will be a lifelong skill i will be glad to have learned


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 Post subject: Re: Buying a knife and stones
PostPosted: Tue Oct 16, 2012 9:59 pm 

Joined: Wed May 23, 2012 4:20 pm
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there are some great videos links on sharpening, flattening and honing on the chefknivestogo website. I flatten every time before I start sharpening, it doesn't take long. The idahone http://www.chefknivestogo.com/sharpeningrod.html would be your 'steel', used for realigning the edge between sharpenings. I cant really answer how often you would to use each, I'm not as heavy of a user.


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 Post subject: Re: Buying a knife and stones
PostPosted: Tue Oct 16, 2012 10:02 pm 
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Check out my video #3 on flattening here:
http://www.chefknivestogo.com/knshforne1.html

Using a rod is convenient when you work with your knives. The Idahone is a good one for this:
http://www.chefknivestogo.com/idahone.html

You can also strop your knives right on your high grit stone or on a leather strop if you don't want to use a rod.

Please feel free to ask any question you have here. That's why I started the forum.



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 Post subject: Re: Buying a knife and stones
PostPosted: Wed Oct 17, 2012 1:01 pm 
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I flatten my stones at different intervals based upon the stone and how much it's been used. GlassStones are pretty wear resistant...so I doubt I'd flatten the 1000 or 4000 (the one's in the set you're getting) every time. Perhaps every third time. You'll have to figure this out as you go. If you flatten after one use and see no hi/low spots....go every two times. If you still see no hi/low spots...well, you get the idea.

I actually prefer to strop my knives on my highest grit stone...as Mark eludes to doing. I don't use a rod, but if I did I would go for either the HA Borosilicate Rod or the Idahone ceramic rod.

If used in a professional kitchen all day, you should strop or hone with the Ceramic/Glass rod every day I reckon....but I'm a lowly home cook. :)



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